Stuffed Peppers Paulin Style

My girl Tab and I have been friends for well over a decade now. We’ve lived together. We’ve laughed together. We’ve cried together. We’ve been fun-loving party girls together. With all that there is a certain level of comfort and ease. We flow smoothly. So when we come home from a trip to get a Buddha head and she starts to make dinner, we slip back into our routine. I take-over making dinner, while she gets shit done. I enjoy cooking for people. I don’t know why and I don’t want to define it, but I have always loved being in the kitchen, creating for others. So when we got home, I wanted to fix dinner for my friend. And I rocked it out of the park (she will agree in case it seems like I’m bragging).

Paulin Stuffed Peppers

6 bell peppers (an assorted variety of color is always nice)

1/2 lbs. ground beef (grass-fed is my personal favorite if I can)

1/4 lbs. bacon

1/2 red onion, diced

2 tsp garlic

1 can stewed tomatoes (we had one we needed to use up)

1/2 cup salsa

seasoning: garlic powder, sea salt, cayenne pepper

Olive oil and sea salt

cheese to sprinkle (optional)

Let’s Make it Happen: Cut the tops off of the peppers. Take out the guts and insides. Now use your hands and rub olive oil and sea salt on the outside and inside of the pepper. Bake at 400 until the peppers are slightly soft. Brown meat. Saute onion and garlic. Cut bacon and crisp. Strain the meat and bacon grease. Toss it all together in one skillet with the salsa, veggies, and seasonings. When the peppers are done, spoon filling into each one. Sprinkle a little cheese on top, if you are using cheese. Bake until the cheese has melted or for another 7 to 10 minutes. Take those babies out and enjoy!